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Ingredientes
- 12 ounce Onions, finely minced (3 medium)
- 1 Tbsp. Soya oil
- 1 1/2 lb Mixed nuts
- 12 ounce Soft white bread, crusts removed
- 3 Tbsp. Tahini
- 3 Tbsp. Plain wholemeal flour
- 6 fl ounce Soya lowfat milk
- 1 tsp White pepper
- 1 tsp Nutmeg
- 1/2 tsp Grnd cloves
- 1/2 tsp Salt
- 10 ounce Frzn spinach, cooked as directed on packet and well liquid removed (cook with a clove of crushed garlic, if liked)
- 1 x 8 ounces tin unsweetened chestnut puree blended with 15g / 1/2oz melted butter
- 1 Tbsp. Red wine
- 1 ounce Fine breadcrumbs Salt and pepper to taste
- 6 ounce Cranberry sauce, whole chestnuts (see Red Wine Gravy recipe), bunch watercress
Direcciones
- Gently fry onion in soya oil till soft. Grind nuts, bread and cooked onion together in a food processor or possibly coffee grinder, to a fine consistency. Mix tahini, flour, soya lowfat milk, pepper, nutmeg, cloves and salt to a paste. Add in to the nut mix and combine thoroughly. The mix will be fairly stiff, should hold together well, and be slightly sticky. Mix together the chestnut layer ingredients till thoroughly combined.
- Line tin with non-stick baking parchment. Divide nut mix into four, and spinach into 2. Place mixtures in alternating layers (nut, spinach, nut, chestnut, nut, spinach, nut). Use a plastic spatula to press each layer down very smoothly, especially into the corners and sides of the tin. Cook at 150 C/300 F/Gas 2 for 45 min, increase to 200 C/400 F/Gas 6 and cook for a further 15 min to give a nice crust. Turn out and decorate top of roast with cranberry sauce and whole chestnuts. Brush chestnuts and sides of roast with a little cranberry sauce or possibly gravy to give a shine. Garnish serving plate with sprigs of watercress.
- Tip: If the tin or possibly mould is a tricky shape, proceed as follows: Line tin or possibly mould with clingfilm. Fill with alternating coloured layers, pressing down well as you go. Before cooking, turn out onto a baking sheet covered with non-stick baking parchment, or possibly onto an oven-to-table serving plate. Remove tin and peel oft clingfilm. Cover lightly with greaseproof paper and remove this after 45 min of cooking. Cook for a further 15 min uncovered to crispen the crust if necessary. The roast will hold its shape during cooking.
- NOTES : A large, impressive-shaped nut roast makes a good centrepiece for a Christmas table. Use a large, shaped tin, such as an embossed or possibly fluted raised pie mould or possibly shaped cake tin.
- This recipe quantitywill fill a 3-pint volume tin. The roast is also very good eaten cool and is suitable for freezing. It can be made several days in advance and kept in the tin, uncooked, in the fridge. The cooking temperature and time is the same as which of the roast potatoes and caramelised parsnips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 481 | |
| Calories from Fat 274 | 57% |
| Total Fat 32.67g | 41% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 693mg | 29% |
| Potassium 531mg | 15% |
| Total Carbs 39.59g | 11% |
| Dietary Fiber 7.4g | 25% |
| Sugars 10.42g | 7% |
| Protein 13.69g | 22% |
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